Toblerone Truffles

Deliciously rich and decadent Toblerone Truffles coated in crushed hazelnuts!

5 from 1 vote

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Course: Dessert

Cuisine: Truffles

Prep Time: 15

Chilling time: 6

Total Time: 6 15

Servings: serves

Calories: 179kcal

Cost: $10

Melt the Toblerone chocolate, butter and cream in a microwave-safe bowl for 2-3 minutes on 50% power (stirring every 30 seconds).
If using a Thermomix: Mix for 3-4 minutes, 50 degrees, Speed 2 or until completely melted.
Cover with plastic wrap and place in the fridge for 6 hours (MINIMUM).
Roll 2 teaspoonfuls of mixture into a ball.
Roll in the crushed hazelnuts to coat.
Continue until all of the mixture has been used.
Store in an airtight container in the fridge for up to 1 week.

RECIPE NOTES & TIPS

Crushing the hazelnuts - use a food processor, Thermomix or rolling pin to finely crush the hazelnuts.
Type of cream - Toblerone truffles require thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US).
Chilling time - a MINIMUM of 6 hours is required to chill the mixture.
Storing the truffles - the truffles will last up to 1 week in an airtight container in the fridge or 3 months in the freezer. Thaw in the fridge overnight before consuming.
Refrigerating the truffles - because they're made with cream, the truffles need to be refrigerated until you're ready to serve them.